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    Home / Recipes / Appetizers & Snacks

    Endive Cups with Pancetta & Pomegranate

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    Endive Cups with Pancetta & Pomegranate

    Crisp endives are stuffed with a savory-sweet pomegranate and pancetta filling

    Appetizers & SnacksSalads & Dressings

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    These Endive Cups with Pancetta are an elegant solution to salad during appetizer hour. Full of color and flavor, they're the perfect plated first course or arranged on a serving tray.

    Endive Cups with Pancetta & Pomegranate recipe

    Endive cups - an elegant gluten-free appetizer.

    These endive cups can help get the holiday party started with cheerful and seasonal pops of green and red. They are easy to make and to serve as either a salad or an appetizer. They can be handheld and consumed in two bites if you use smaller endives. If you prefer a more formal presentation, serve two or three endive cups as a plated salad course. Endive Cups with Pancetta and Pomegranate work equally well warm or at room temperature too, so they are perfect for parties or buffets. And they’re naturally gluten free.

    Make them vegetarian by substituting pecans for the pancetta, dressing the filling with a splash or two of lemon vinaigrette -equally delicious.  

    If you're not a fan of feta, or you love blue cheese, these are great with blue too. They are also fabulous without cheese at all, which makes them dairy-free and Paleo.

    What is endive?

    how to make an endive lettuce cup appetizer

    Endive is a leafy perennial plant from the Cichorium (chicory) genus, and believed to have originated in Egypt and Indonesia. Endive sometimes gets a bad rap. On its own some experience it as a tad bitter. But stuffed with ripe pear, pomegranate arils, pancetta and feta they're straight out of delicious.

     

    A note about pomegranates:

    The ruby-red kernels found inside pomegranates are correctly called arils, even though they are often marketed as "pomegranate seeds". The aril contains the pomegranate seed and the juice of the fruit, wrapped in a thin membrane. Arils are actually even healthier than plain juice because the seed itself contains punicic acid, in addition to all the superpowered-superfruit-goodness in pomegranate juice. You can find them in stores frozen, freeze dried, or fresh - or you can remove them from the whole pomegranate yourself.  The seed inside gives arils a slight crunch, so I usually pair them with nuts or something crispy in recipes.

    If you love pomegranates, try my Spiced Pomegranate Sangria and this Bacon Wrapped Meatloaf with Pomegranate BBQ Sauce.

    This Pear & Roasted Beet Salad with Honey Vinaigrette is also a showstopper (and so yummy). It's a fabulous dish for pear + pomegranate fans.

    ENDIVE CUPS WITH PANCETTA & POMEGRANATE

    K.C. Cornwell
    Serving salad during appetizer hour can be a challenge. This Endive Cups with Pancetta and Pomegranate recipe is a quick and elegant solution.
    4.94 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Total Time 18 minutes mins
    Course Appetizer
    Cuisine American
    Servings 24 servings
    Calories 39 kcal

    Ingredients
     
     

    • 2 teaspoon extra virgin olive oil
    • 3 ounces thinly sliced pancetta sliced into strips
    • 1 cup chopped peeled and cored fresh pears
    • ½ cup fresh pomegranate arils
    • ¼ cup fresh parsley chopped
    • ½ teaspoon cracked black pepper
    • ⅓ cup crumbled feta cheese or blue cheese, optional
    • 24 Belgian endive leaves about 2 heads

    Instructions
     

    • In a large non-stick skillet heat the olive oil over medium, add pancetta to skillet and stir occasionally until crisp, about 8 minutes. While pancetta is cooking, toss the pear, pomegranate arils and parsley together in a medium sized bowl and season with black pepper.
    • When the pancetta is ready, pour the contents of the skillet (fat included) over the pear mixture and stir to combine. Then add the feta cheese and toss to combine.
    • Place endive leaves on a serving plate or platter. Fill each leaf with with the pear and pomegranate mixture. Serve and enjoy.

    Notes

    This appetizer can be served slightly warm or room temperature.
    Make it dairy free & Paleo-friendly: omit the Feta Cheese

    Nutrition

    Calories: 39kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 48mgPotassium: 138mgFiber: 2gSugar: 1gVitamin A: 77IUVitamin C: 3mgCalcium: 22mgIron: 1mg
    Keyword appetizer recipes, pomegranate

    photos by James Collier  and  Katie Roletto, edited by Diana Losey

    More endive ideas to try:

    ROASTED ENDIVES WITH THYME in a dish

    Roasted Endives with Thyme:

    Try this easy, six ingredient (counting salt/pepper): Roasted Endives recipe from Naturally Ella. This is the type of side dish that makes your holiday meal just a little easier.

    Le Grand Aioli:

    Le Grand Aioli is really a simple meal of cooked and raw vegetables with various proteins all to dip into a bowl of homemade garlicky mayonnaise.  Spencer Huey of Chez Panisse shares his recipe + includes endive for dipping.

    grilled endive with lentils

    Grilled Endives with Lentils:

    Naturally Ella's Grilled Endives with Lentils pairs the earthiness of French lentils with the similar flavor of the grilled endives, but with the lightness of lemon juice and goat cheese to keep the meal a bit on the fresher tasting side.

    Want your endive cups to have fresh pomegranate arils?

    best way to remove pomegranate arils seeds

    BEST Way to Open + Eat a Pomegranate | Removing Pomegranate Arils

    My family has been growing pomegranates for decades, so here's the easiest way to get arils out of a pomegranate.

    endive cups appetizer recipe on a white plate

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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